Schezwan Hakka Veg Noodles

Schezwan Hakka Veg Noodles - Plattershare - Recipes, food stories and food lovers
Quick Indo Chinese recipe loaded with vegetables, noodles and spiced with schezwan sauce can be made very easily at home. then Why go out and have it - Says Chef Reetu Uday Kugaji
4.20 from 5 votes
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Chinese, Fast Food
Recipe Taste: Salty, Tangy
Calories 635 kcal
Servings 4


  • 450 gm Hakka noodles
  • 5 tbsp Oil
  • 1 Onion medium, sliced
  • 1 Carrot medium, cut into thin strips / juliennes
  • 1 Green capsicum medium, juliennes cut
  • 1/4 Cabbage small, finely shredded
  • 1/4 Cabbage small, finely shredded
  • 6 - 8 tbsp Schezwan sauce
  • ¼ tbsp Soy sauce optional
  • Salt to taste
  • 1/4 tsp White pepper powder
  • 1/2 cup Bean sprouts
  • 1 stalk Spring onion greens finely shredded

For the garnishing

  • 1/4 stalk Spring onion greens finely shredded


  • Boil water add the noodles, cook till Al dente at least for 02 minutes. Do not over cook the noodles as they will become mushy and sticky.
  • Drain the noodles and spread on a flat surface and toss in 01 tsp of oil on the noodles to prevent sticking.
  • Heat oil in a wok, add onion and stir-fry for 03minutes.
  • Add carrot, capsicum and cabbage and stir-fry for 02 minutes, stirring and tossing continuously
  • Add noodles, soy sauce, Schezwan sauce, salt to taste and white pepper powder and cook on high flame for 05 minutes or until the noodles are heated through, tossing continuously.
  • Add bean sprouts, mix well.
  • For the serving: Serve hot garnished with spring onion greens.

Recipe Notes

Chef Tips:
1. You may add a few drops of oil while boiling Noodles.
2. Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means “to the tooth”. When the pasta is cooked Al dente, there should be a slight resistance in the center when the pasta is chewed.
3. If u like noodles spicy then take ¼ th cup of oil & 06 broken whole red chillies & Heat the oil in a deep pan on a high flame till it smokes. Add the red chillies, cover with a lid and switch off the flame.
Allow it to cool for some time and strain it using a strainer. Keep aside. Use as and when required.
4. You may add the chilli oil while adding salt and pepper and toss the noodles on a high flame.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother. 
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji
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4.20 from 5 votes

Recipe Nutrition

Calories: 635kcal | Carbohydrates: 98g | Protein: 18g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 1336mg | Potassium: 683mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2883IU | Vitamin C: 105mg | Calcium: 92mg | Iron: 3mg

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